Amount of Fatty acids, total trans in Collards, frozen, chopped, cooked, boiled, drained, with salt

Vegetables and Vegetable Products

In 100 g (Grams) of Collards, frozen, chopped, cooked, boiled, drained, with salt there is 0 g of Fatty acids, total trans. Change amount

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Fatty acids, total trans

Fatty acids, total trans is a nutrient present in many other foods. The below table lists foods high in Fatty acids, total trans other than Collards, frozen, chopped, cooked, boiled, drained, with salt.

Shortening, industrial, soy (partially hydrogenated ) for baking and confections 42.851 g 42.85%
Oil, industrial, soy ( partially hydrogenated), all purpose 34.162 g 34.16%
Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings 31.228 g 31.23%
Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening 30.809 g 30.81%
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying 27.017 g 27.02%
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries 24.747 g 24.75%
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy 20.578 g 20.58%
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 19.068 g 19.07%
Margarine-like, margarine-butter blend, soybean oil and butter 14.95 g 14.95%
Margarine, regular, 80% fat, composite, stick, with salt 14.89 g 14.89%
Margarine, regular, 80% fat, composite, stick, without salt 14.89 g 14.89%
Margarine, 80% fat, stick, includes regular and hydrogenated corn and soybean oils 14.89 g 14.89%
Margarine, regular, 80% fat, composite, stick, with salt, with added vitamin D 14.89 g 14.89%
Margarine, margarine-type vegetable oil spread, 70% fat, soybean and partially hydrogenated soybean, stick 14.786 g 14.79%
Shortening, industrial, soy (partially hydrogenated ) and corn for frying 13.784 g 13.78%
Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables 13.555 g 13.56%
Shortening, vegetable, household, composite 13.164 g 13.16%
Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor 12.927 g 12.93%
Margarine-like, vegetable oil spread, 60% fat, stick, with salt 12.731 g 12.73%
Margarine-like, vegetable oil spread, 60% fat, stick, with salt, with added vitamin D 12.731 g 12.73%
Collards, frozen, chopped, cooked, boiled, drained, with salt

Collards, frozen, chopped, cooked, boiled, drained, with salt is a type of Vegetables and Vegetable Products. The most significant nutrients in Collards, frozen, chopped, cooked, boiled, drained, with salt are listed below.

Water 88.47 g 88.47%
Energy (calorie) 36 kcal
Energy (joule) 151 kJ
Protein 2.97 g 2.97%
Total lipid (fat) 0.41 g 0.41%
Ash 1.05 g 1.05%
Carbohydrate, by difference 7.1 g 7.1%
Fiber, total dietary 2.8 g 2.8%
Sugars, total 0.57 g 0.57%
Calcium, Ca 210 mg 0.21%
Iron, Fe 1.12 mg
Magnesium, Mg 30 mg 0.03%
Phosphorus, P 27 mg 0.03%
Potassium, K 251 mg 0.25%
Sodium, Na 286 mg 0.29%
Zinc, Zn 0.27 mg
Copper, Cu 0.055 mg
Manganese, Mn 0.663 mg
Selenium, Se 1.5 µg
Vitamin C, total ascorbic acid 26.4 mg 0.03%

Nutrients in Collards, frozen, chopped, cooked, boiled, drained, with salt